Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers

With a view to set up fast method for assessing the changes brought into starchy matrix by main processing aids (enzymes, hydrocolloids, and emulsifiers) used in bakery products, new device was tested. The Rapid Force Analyzer included fast-heating step of 90 s at constant temperature 100 °C force variations were recorded during entire assay. When wheat starch combined with three different amylases from fungi bacteria, vs time plots showed marked reduction, less noticeable case maltogenic amylase. decrease directly related enzyme concentration. Same tendency observed when xanthan Arabic gums incorporated slurry. No significant alteration terms reported following HPMC addition, while gel obtained guar gum presented higher peak force. emulsifiers interaction led hot paste lower force, although effect dependent on type level emulsifier. may represent quick accurate alternative performance assessment matrices treated process industry. • records gelatinization s. Endo-amylases markedly stirring but no exo-amylases. Hydrocolloids impact is greatly type. Lecithin distilled monoglycerides induce highest breakdown. allows evaluating starch.